Vegan Balela Salad

Equipment:

• A mixing bowl
• One spoon

Ingredients:

• 2 Chickpeas Can, approx.15 oz. each
• 1 Black beans Can, approx.15 oz. each
• Large Tomato 1
• White Onion 1/4 cup
• Fresh chopped parsley 1/4 cup
• Extra Virgin Olive Oil 3 tbsps
• White distilled vinegar 2 tbsps
• Salt 1-1/4 teaspoon, or to taste
• Ground Sumac 1tsp
• Dried Mint 1/2 tsp
• Garlic Powder 1/4tsp
• Crushed Black pepper 1/4tsp
• Cayenne 1/8tsp, or to taste

Ingredient Notes and Alternatives:

Chickpeas:

I used canned black beans. Instead of canned chickpeas, you can use uncooked chickpeas and after that cook them in a pressure cooker.

Tomato:

You can use grape tomatoes, Roma tomatoes, or cherry tomatoes, depending on your taste.

White onion:

We add chopped onions to prepare this salad. Alternatively, you can use red onion. It has a mild flavor and adds a lovely color.

Garlic:

I used fresh chopped garlic. For convenience, use ready-made garlic paste.

Mint:

Instead of dried mint, you can use fresh mint leaves to add a more cool, and delightful aroma.

Sumac:

It is a popular item that belongs to the cashew family, especially used in Middle Eastern dishes. The taste of sumac is tangy and acidic. You can easily buy this item at any Middle Eastern shop or supermarket.
Olive oil: I always opt for olive oil for salad dressing, which not only tastes fantastic but also provides excellent heart health benefits.

Instructions:

1. First, take a clean large mixing bowl.
2. Next, add cayenne, black pepper, garlic powder, salt, dried mint, olive oil, vinegar, and sumac to the mixing bowl.
3. Mix all spices with a spoon.
4. After that, clean the canned chickpeas and black beans with water and pat dry with tissue paper.
5. Now, add tomatoes, chopped parsley, onion, rinsed black beans, and chickpeas to the vinegar mixture.
6. Toss the salad ingredients until they are evenly coated with the dressing.
7. Check the seasoning before serving.
8. The tasty and quick balela salad is ready.
9. Pour the salad into a closed jar and refrigerate it for 2-3 hours.
10. Serve and enjoy.

Unique Serving Ideas:

This simple Balela salad can be served as a side dish for a heavy supper or as a light lunch. You can also eat this tasty bean and chickpea salad in the following ways.

In a sandwich or wrap:

• You can add this salad as a stuffing in pita bread or whole-wheat tortilla to make a wrap or sandwich.

Snack:

• Serve it with garlic bread, crackers, or pita chips.

Green veggies:

• Pair this salad with a bed of green veggies like spinach or kale.

Main course:

• Enjoy it with grilled tofu, brown rice, farro, or quinoa.

Tips:

• Use fresh items such as parsley, tomatoes, and mint.
• Add the low-sodium canned chickpeas.
• Season the balela salad with a little dressing.
• Add elements like chopped pistachios, almonds, or walnuts to add crunchiness.
• A few drops of fresh lemon juice bring all the flavors together.
• If you enjoy spicy food, add diced jalapenos or red pepper flakes to kick the salad.
• Choose a good-quality brand of olive oil for the best taste.

Storage Information:

Refrigerator:

• Pack the leftover balela salad in an airtight vessel and put it in the fridge for 3 to 5 days.